Broccoli & Grilled Corn Salad
Grilling adds a touch of caramel complexity to corn’s natural sweetness, making it into something really extraordinary. This salad’s sweet-and-sour celery seed dressing recalls that of some traditional coleslaws or corn relishes, while broccoli adds color and additional crunch.
8 cups (about 1 pound) small broccoli florets
6 ears organic sweet tender corn, shucked
1/2 cup organic corn oil or olive oil
1/4 cup red wine vinegar
1 1/2 T sugar
3/4 t celery seed
3/4 t dry mustard
3/4 t salt
1/2 t freshly ground black pepper
1/2 cup finely chopped yellow onion
DIRECTIONS
Bring a large pot of water to a boil. Salt it lightly, add the broccoli and cook uncovered, stirring once or twice, until just crisp-tender, about 5 minutes. Drain, transfer to a bowl of iced water and, when cool, drain again and pat dry.
Light a charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. Meanwhile, brush the ears of corn on all sides with 3 T of the oil. When the grill is ready, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly and evenly browned, about 12 minutes. Transfer to a cutting board and cool.
With a long, sharp knife, cut the kernels off the ears and transfer them to a bowl. Combine the remaining 5 T oil, vinegar, sugar, celery seed, mustard, salt and pepper. Stir in the corn and the onion. The salad can be prepared to this point several hours in advance. Cover and refrigerate, returning it almost to room temperature before proceeding.
TO SERVE
Stir in the broccoli. Adjust the seasoning. Serve within 30 minutes.